Print
Navy Bean Soup in a large green pot.

Navy Bean Soup

  • Author: Contentedness Cooking
  • Prep Time: ​5
  • Cook Time: 90
  • Total Time: -26142304.883333 minute
  • Yield: 6 1x
  • Category: Soup, One Pot
  • Method: Cooking, One Pot
  • Cuisine: Vegan, Vegetarian

Description

This homemade Navy Bean Soup is super easy to make, protein rich and satisfying. The basic ingredients are soaked beans, onions, garlic, chopped tomatoes, and vegetable broth – with optional carrots and celery for extra flavor. An amazing one pot meal which is full of flavor and naturally vegan. Perfect meal prep recipe for lunch and dinner.


Scale

Ingredients

  • 2 cups dried navy beans (1 pound), soaked
  • 14 oz can chopped tomatoes
  • 1 cup onions, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • salt, pepper to taste
Optional add ons:
  • 23  Tbs Ketzap manis (use gluten free, if needed)
  • 4 tsp Italian seasoning
  • 1/3 cup chopped celery stalks
  • 1/2 cup carrots, chopped

Instructions

  1. Wash and rinse your beans after soaking. Go straight to a large pot or casserole. Heat a bit of oil or vegan butter, or simply use a bit extra vegetable broth. Add garlic and onions (and optional carrots and celery) and fry for around 3 minutes. Remove them from the pot and set aside.
  2. Add the beans vegetable broth and chopped tomatoes to the pot and bring everything to a boil. Cover with a lid and cook on medium heat for one hour. Stir occasionally.
  3. Add the set aside vegetables back to the pot and cook for an extra 30 minutes. Season with a pinch of salt and pepper, if needed. Serve in soup bowls and enjoy.

Notes

The prep time does not include the time for soaking the beans.


Nutrition

  • Serving Size: 1.5 cups
  • Calories: 276
  • Sugar: 7.3 g
  • Sodium: 108 mg
  • Fat: 1.3 g
  • Saturated Fat: 0.2 g
  • Unsaturated Fat: 0.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 51.7 g
  • Fiber: 12.3 g
  • Protein: 16.8 g
  • Cholesterol: 0 g

Keywords: Bean soup, meal prep, vegan, vegetarian, lunch, dinner